Directions:

• Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl.
• Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties.
• Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3�4 minutes on each side, or until pale golden-brown and hot throughout.
• After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2�3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side.
• Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2�3 minutes, or until just set.
• Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve.